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The steward's handbook and guide to party catering

by: Whitehead, Jessup

Publication date: 1889
Topics: Stewards, Caterers and catering, Hotel management
Publisher: Chicago : [J. Anderson & co., printers]
Collection: library_of_congress; americana
Contributor: The Library of Congress
Language: English
Item Size: 1.0G

1 p. l., v, 464, 29 p. 24 cm

Each part has special t.-p.; pt. 5 has separate paging

pt. 1. Hotel stewarding and composition of bills of fare.-- pt. 2. Restaurant stewarding and public party catering.-- pt. 3. Catering for private parties, and head waiters and their troops.-- pt. 4. A dictionary of dishes and culinary terms and specialities.-- pt. 5. How to fold napkins

Addeddate: 2018-05-23 12:08:24
Boxid: 00147593533
Call number: 8681998
External-identifier: urn:oclc:record:1157819887
Foldoutcount: 0
Identifier: stewardshandbook00whit_0
Identifier-ark: ark:/13960/t50h0m00s
Identifier_bib: 00147593533
Invoice: 1263
Lccn: 07033846
Ocr: ABBYY FineReader 11.0 (Extended OCR)
Ocr_converted: abbyy-to-hocr 1.1.11
Ocr_module_version: 0.0.14
Page-progression: lr
Page_number_confidence: 100
Page_number_module_version: 1.0.5
Pages: 516
Possible copyright status: The Library of Congress is unaware of any copyright restrictions for this item.
Ppi: 300
Republisher_date: 20180625084104
Republisher_operator: associate-jillian-davis@archive.org
Republisher_time: 398
Scandate: 20180619152134
Scanner: scribe2.capitolhill.archive.org
Scanningcenter: capitolhill
Tts_version: v1.58-final-25-g44facaa
Worldcat (source edition): 4418706